Chocolate Cherry Kombucha

Ingredients: 12 cups homemade kombucha 1 cup cacao powder (or cocoa powder) 2 cups dark cherries fresh or frozen ½ cup maple syrup 1 teaspoon almond extract

Ingredients: 12 cups homemade kombucha 1 cup cacao powder (or cocoa powder) 2 cups dark cherries fresh or frozen ½ cup maple syrup 1 teaspoon almond extract

If using frozen cherries, allow them to thaw first so that it's easy to smush them into bottles. Line up 4 bottles (25 ounce) with flip top lids.

If using frozen cherries, allow them to thaw first so that it's easy to smush them into bottles. Line up 4 bottles (25 ounce) with flip top lids.

Smush ½ cup cherries into each 25 ounce bottle. Pour ¼ cup cacao powder, 2 tablespoons maple syrup, and ¼ teaspoon almond extract into each 25 ounce bottle.

Smush ½ cup cherries into each 25 ounce bottle. Pour ¼ cup cacao powder, 2 tablespoons maple syrup, and ¼ teaspoon almond extract into each 25 ounce bottle.

Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.

Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.

Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.

Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.

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